Today’s pizza is a classic with absolutely nothing difficult in the recipe, and in a way you don’t necessarily need a recipe to make it yourself. Just grab the ingredients and put them on top of the pizza randomly. It’s pretty easy indeed! However, inspiration comes most of the time when we see a recipe, so I figured I would share this one with you anyway, no matter how easy it is, because it is one of my favorite!

I remember having my very first salmon pizza when travelling with my girlfriend Marie when we were still teenagers in a beautiful medieval city called Villefranche de Conflent in the south west of France. This pizza is my little “madeleine de Proust”, a souvenir I kept in mind as it enchanted my taste buds straight away. Since then, each time I want to make my pizza look a little bit fancy, I go for this recipe. You can enjoy it as a main dish, or also as an appetizer if you slice it in small bites, a little bit as you would do with a pissaladiere (make sure you check my pissaladiere recipe by the way)!

What’s important in a pizza is of course the dough itself. Most of the time we are tempted to purchase a ready-to-use dough, as it seems quicker somehow. However, I really encourage you to prepare a homemade dough instead. With this one, you can go safe: it’s extremely quick and easy to make and tastes just delicious! I usually double the proportions and freeze half of the dough that will be ready for my next pizza. You can also try the whole wheat pizza dough if you wish, but personally I prefer a classic one made with all-purpose flour for this salmon pizza.

Because salmon is a very delicate ingredient to cook or bake, I usually pre-bake the pizza crust itself for about 10 minutes before adding any topping. Just brush the edges with some olive oil if you wish, it will give a great crunchy texture and a slightly golden color. Then you can remove the pizza from the oven and add the topping, starting with the sour cream or crème fraîche depending on what you have at hand, adding the smoked salmon on top. Place the pizza in the oven for another 5-10 minutes, but not more as you don’t want the salmon to cook through and tastes too salty.

Remove then the pizza from the oven and add the remaining ingredients, such as the capers, the fresh dill, and the pine nuts (previously grilled for a few minutes in a frying pan without any addition of oil) if you choose to use some. Drizzle some black pepper over before serving and there you are, with a beautiful elegant white pizza with salmon and capers! Serve immediately with a side of salad, or enjoy lukewarm if you prefer, both options work just fine!